ICHI NI SAN
246 S BEACH ST #100, Daytona Beach FL 32114 · 386-317-6421
Last inspected Jul 30, 2026 · 12 visits since December 2023
DEC 24
APR 25
OCT 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -2 flies by dirty dishes
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019044069 | Aug 15, 2019 | Sep 17, 2019 | $400 |
Inspection history
12 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -salt,bread crumbs
No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar cooler
Ripped/worn tin foil used as shelf cover. -kitchen
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -small fryer not under hood
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 19 findings ▾
Container of medicine improperly stored. -on self above reach in cooler at cookline
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm corrected to 100ppm
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rub nose with gloved hand and getting preparing food
Raw animal food raw egg and raw shrimp stored over/not properly separated from ready-to-eat food. -reach in cooler
Roach excrement and/or droppings present. -10 roach droppings under counter at front line, Manager clean area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sushi bar fish eggs 44f -mussels 48f less than 4 hours
Handwash sink not accessible for employee use at all times. -by ice machine
Handwash sink used for purposes other than handwashing. -employee rinsed cup in hand sink
No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine
Bowl or other container with no handle used to dispense food. -soy sauce
Dead roaches on premises. -2 dead roaches on glue trap at sushi bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -waitstation area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -salt,bread crumbs
No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar cooler
Ripped/worn tin foil used as shelf cover. -kitchen
Time/temperature control for safety food thawed in an improper manner. -Beef broth thaw at room temperature
Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
Worn, torn and/or soiled floors/carpeting. -floor soiled in mop sink room -floor under dishwasher chemical and tray under water heater
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -small fryer not under hood
May 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. -filter water attached to hand sink faucet at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on sushi reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment -behind 3 compartment sink
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -2 small fryers not under existing hood.
May 27, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food /chicken stored over/not properly separated from ready-to-eat food. -west lake cooler -insignia cooler raw chicken over cooked chicken
Handwash sink used for purposes other than handwashing. -filter water attached to hand sink faucet at bar
Accumulation of debris on exterior of warewashing machine. -top of dish machine
Food stored on floor. -box of coconut,seasoning sauce and thin soy sauce
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on sushi reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment -behind 3 compartment sink
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -2 small fryers not under existing hood.
May 27, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate12 Basic
Show 20 findings ▾
Raw animal food /chicken stored over/not properly separated from ready-to-eat food. -west lake cooler -insignia cooler raw chicken over cooked chicken
Rodent activity present as evidenced by rodent droppings found. -5 droppings on storage shelves -10 droppings on floor next to storage shelf. storage room is located at back on restaurant. Reach in coolers and dry storage located in storage room Employees cleaning up
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef 47f less than 4 hours -boiled egg 51f less than 4 hours
Employee washed hands in a sink other than an approved handwash sink. -rinse gloved hands in prep sink
Handwash sink not accessible for employee use at all times. -pot and food in hand sink and trash can in front of hand sink
Handwash sink used for purposes other than handwashing. -filter water attached to hand sink faucet at bar
Accumulation of debris on exterior of warewashing machine. -top of dish machine
Dead rodent present. -1 dead rodent behind cooler in storage Storage room contains reach in coolers and dry goods -manager discarded rodent
Employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks next to sauce at bar
Food stored on floor. -box of coconut,seasoning sauce and thin soy sauce
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on sushi reach in cooler
Single-service articles improperly stored. -Togo containers
Time/temperature control for safety food thawed in an improper manner. -pork at room temperature in hand wash sink
Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment -behind 3 compartment sink
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -2 small fryers not under existing hood.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
2 High priority9 Intermediate12 Basic
Show 24 findings ▾
Raw animal food chicken and pork stored over/not properly separated from ready-to-eat food. Non contentious cooked chicken over ready to eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 61f less than 4 hours
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -Ken more refrigerator
Employee washed hands in a sink other than an approved handwash sink. -washed gloved hand in rinse sink next to dish machine
Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board
Handwash sink not accessible for employee use at all times. -trash can in front of handsink corrected on site -cart in front of hand sink in storage room.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. -kitchen -storage room
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap. -kitchen
Accumulation of debris on exterior of warewashing machine. -top of dish machine
Bowl or other container with no handle used to dispense food. -container in beans -sushi rice
Ceiling/ceiling tile shows damage or is in disrepair. -water damage to ceiling above chest freezer in storage room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. -boxes food and oil stored on floor in storage room
Ice buildup in small chest freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -per manager schedule for cleaning -handsink soiled in storage room- corrected on site
Reach-in cooler interior/shelves have accumulation of soil residues. -Ken more refrigerator
Single-service articles improperly stored. -boxes of Togo containers on floor in storage room
Wall soiled with accumulated grease, food debris, and/or dust. -soup container -next to reach in cooler -around 3 compartment sink
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -2 small fryers not located under hood
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. -to go bags
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelves over reach in cooler
In-use tongs stored on equipment door handle between uses.
Apr 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 findings ▾
Employee washed hands with gloves on.
Live, small flying insects found -2 flies by dirty dishes
Nonfood-grade bags used in direct contact with food. -to go bags
Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler pork over beans -pooled eggs over tcs sauce -raw fish over ready to food,storage room cooler
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 52f less than 2 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 85f. provided time as a public health control form
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken -per manager form is at another restaurant
Handwash sink used for purposes other than handwashing. -rinsed container
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator cooking pork Rib then doing ROP
Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled
Cloth used as a food-contact surface. -towel covering onions
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelves over reach in cooler
Floor area(s) covered with standing water. -cookline line floor wet. Per employee from mat the is soak wet from cleaning
Food stored on floor. -squid thawing bucket of water
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. -squid in standing water
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority8 Intermediate11 Basic
Show 23 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flys around garbage can
Nonfood-grade containers used for food storage - direct contact with food. -Togo bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked egg 52f less than 4 hours
Toxic substance/chemical improperly stored. -cleaner stored next to vinager
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -chicken
Handwash sink used for purposes other than handwashing. -employee cleaning ginger -water purifier on handsink faucet front line
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.-viewed two training certificates
No soap provided at handwash sink. -next to ice machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - operator cannot locate plan
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken
Accumulation of debris on exterior of warewashing machine. -top of dish machine
Dead roaches on premises. -1 dead roach on floor next to cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Single-service articles improperly stored. -boxes of Togo containers on floor in storage room
Time/temperature control for safety food thawed in an improper manner. -chicken thawing at room temp
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind three compartment sink
Water leaking from pipe and/or faucet/handle. -leak at pipe from spray next to dish machine
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
6 High priority7 Intermediate10 Basic
Show 23 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee went from dirty dishes to preparing food
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cutting rice noodles.
Nonfood-grade bags used in direct contact with food. -Togo bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tcs soup 60f Tcs soup,62f less than 4 hours placed in ice bath -chicken 60 not actively preping placed in cooler -1 sliced cooked egg 50f less than 4 hours
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -sushi rice less than 4 hours corrected on site
Toxic substance/chemical improperly stored. -chemical spray bottles store hanging on shelf on cookline
Handwash sink used for purposes other than handwashing. -water purification on faucet to frontline handsink
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. -kitchen
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire
No soap provided at handwash sink. Kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -incomplete
Toxic substance/chemical on premise that is not required for the operation of establishment. -storage area soap with lemon juice
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on shelf above reach in cooler
Equipment in poor repair. -water in catch basin under water heater
Food stored on floor. -bag of panko
Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer on front line
Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave sushi station
No suitable facilities provided to store employee clothing and other possessions. -cell phone on shelf above reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of panko container soiled
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine and water heater
Worn, torn and/or soiled floors/carpeting. -floor soiled under dishmachine around water heater
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. -water purification devise on faucet at hand sink at sushi bar
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire
Wall soiled with accumulated grease, food debris, and/or dust. -wall and base behind Dishmachine soiled -wall soiled in kitchen
Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floors soiled next to cooler at sushi bar
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority6 Intermediate8 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork and cooked pork stored together in freezer -raw chicken over raw beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 70f less than 4 hours -noodles 48f manager discarded -chicken 44f -eel 45f -fish eggs 50f less than for hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 70f advised to use time as a public health control
Handwash sink used for purposes other than handwashing. -water purification devise on faucet at hand sink at sushi bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No handwash sink located in vending machine area where employees service bulk food machines. -employee filled pan with water
No paper towels or mechanical hand drying device provided at handwash sink. -storage room
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire
No soap provided at handwash sink. -storage room
Clean linens stored in improper location. -bag of towels stored on bag of potting soil
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on reach in cooler cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. -cookline
Wall soiled with accumulated grease, food debris, and/or dust. -wall and base behind Dishmachine soiled -wall soiled in kitchen
Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment -floors soiled next to cooler at sushi bar
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.